A half-century-old Tainan classic flavor: stir-fried eel noodles and sesame oil pig kidney

Text/Photos byViviyu

To be honest, the eel dishes I’ve had in other cities have never matched the springy, delicious ones I’ve tasted in Tainan. Eel pasta can be considered a specialty snack in Tainan, and many areas have old shops that have been around for thirty or forty years. That’s why every time I return to Tainan, I always head to a well-known old shop to order a plate. That unforgettable, sweet and savory eel pasta—I had the chance to visit this half-century-old shop recommended by my friendOrange Dogand tried it. The experience left such an impression on me that I want to recommend it to fellow eel pasta lovers.

The intersection near Kaishan Road makes it easy to spot the white signboard. Parking isn’t great nearby, but fortunately I was visiting Tainan by motorcycle. There are several famous local eateries in the area, such as Shangfu Snack Shop’s unbeatable spare rib rice, Guorong Pork Lard Rice’s incredibly delicious pork lard rice, and Xiaonan Rice Cake’s legendary rice cakes—all very popular street foods.

It’s said that this Xinyi Stir-Fried Eel has been in business for half a century, with cooking skills passed down through two generations from the owner to his son. The restaurant has simple décor and just a few ceiling fans, but whether you dine in or take out, there’s always a steady stream of customers. You can always see the chef stir-frying eel over high heat.

The food they sell is quite simple, mainly featuring stir-fried eel, squid, and pig kidney. Personally, I prefer the dry stir-fried eel—the high heat locks in the sweet flavor of the eel best. Then there’s their unique seasoning and thickening technique, which is what really wins over customers.

In the fridge, you’ll see the ingredients for the day: pig hearts, squid, and pig kidneys are all laid out. They’re only cooked when an order comes in, stir-fried over high heat, so you can see how fresh everything is.

Following the preservation methods of the older generation, bright red eels are placed on bamboo baskets, with ice inside to keep them fresh at room temperature for longer. But the bloody sight might scare some people. Still, business is so good that they sell out quickly.

Taiwanese mullet roe is also said to be one of their signature dishes. I originally planned to buy some before the Lunar New Year to add to the reunion dinner, but the price was just too shocking, so I gave up. It’s roasted to a beautiful color—had I not been worried about not finishing it, I definitely would’ve tried it.

▲ Dry Stir-Fried Eel Noodles $170

The eel meat is tender and sweet, and the cooking time is just right—overcooked and it gets tough, undercooked and it gets fishy. The seasonings give each eel pasta place its own distinct personality. The rich aroma and sauce are bursting with fragrance, and the unique eel flavor pairs perfectly with the wheat noodles.

The starch-thickened sauce is just right—not too thick or too thin. The flavors of black vinegar, sugar, and chili bring a tangy-sweet taste, and the fried noodles, coated in the thickened sauce, leave a lasting impression in your mouth.

For many, the texture of this pasta might feel quite unique, but personally, I think only wheat noodles can complement the rich eel. Especially the dry stir-fry, which locks the broth and eel aroma tightly within the noodles. The rich, golden sauce means every bite bursts with fragrance, freshness, and flavor. It’s no exaggeration to say it’s truly unforgettable.

The eel pieces are cut quite large—you can really taste the thick, meaty texture. When you bite down, you can hear the crispy crunch, with a firm, springy chewiness that lasts.

Since it’s made to order—and maybe because there are so many customers—you might have to wait a little for your food. Watching the chef’s lightning-fast cooking is like watching magic as he conjures up dish after dish.

▲ Sesame Oil Pig Kidney $200

The weather felt a bit cool, like it might rain, so sipping on a warm bowl of sesame oil pig kidney was perfect—especially for someone like me who tends to feel cold. This hearty, nourishing dish warms both the stomach and the body.

The pig kidney is rich and thick, full of tender, juicy texture in every bite. The doneness and tenderness are just right—never overcooked or dry. The fresh kidney that day was fragrant and crisp. After finishing a bowl, I still wasn’t satisfied.

And the sesame oil broth is definitely not to be missed—it’s not greasy at all and tastes refreshingly fragrant and rich.

The delicious flavor of eel pasta has been wafting for half a century. Beyond standing the test of time, it also reflects the master chefs’ dedication to flavor. Though many places serve similar dishes, customers’ loyalty to this one is unwavering, adding another wonderful chapter to Tainan’s food culture.

Xinyi Snack Shop – Stir-Fried Eel Specialists
Address: No. 146, Section 1, Datong Road, West Central District, Tainan City
Phone: (06)213-0614
Business Hours: 11:00–13:30; 16:00–22:30

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